Best 3 Tea Time Shortbreads 1965 Canadian Recipes

In the realm of delectable teatime treats, few can rival the classic allure of shortbreads. These crumbly, buttery cookies have been a beloved part of Canadian culinary tradition since the 1960s, capturing hearts with their simplicity and irresistible charm. If you seek to embark on a nostalgic journey through time, recreating the iconic "Tea Time Shortbreads 1965 Canadian" is an adventure worth pursuing. With this comprehensive guide, we will accompany you on a voyage to discover the secrets behind these timeless treasures, ensuring that every bite transports you back to an era where tradition and indulgence intertwined.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S SCOTTISH SHORTBREAD

Grandma's Scottish Shortbread image

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 4

Ingredients

1 pound butter, softened
8 ounces superfine sugar (about 1-1/4 cups)
1 pound all-purpose flour (3-2/3 cups)
8 ounces white rice flour (1-1/3 cups)

Steps:

Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

TEA TIME SHORTBREADS 1965 (CANADIAN)

Tea Time Shortbreads 1965 (Canadian) image

these are dainty melt in your mouth cookies that I have been making for 30 years. please give it a try for your cookie tray or for the older folks with a nice cup of tea.

Provided by andypandy

Categories Drop Cookies

Time 17m

Yield 48 cookies

Number Of Ingredients 9

Ingredients

1 cup margarine (solid type at room temp)
3 ounces cream cheese
1 cup granulated sugar
2 beaten eggs
2 tablespoons freshly grated orange rind
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup mini chocolate chip

Steps:

Cream the margarine, cream cheese and sugar until fluffy.
Add beaten eggs, vanilla, and zest.
Beat in well.
Combine in the flour and the salt.
Stir in the mini chocolate chips.
Drop onto parchment lined or greased baking sheet.
Bake 350 degrees for 11 to 12 minutes.
Bottom should be browned only.
Store after completely cooled in an airtight container.
May also dredge into icing powder and then store if desired.

CANADIAN SHORTBREAD COOKIES

Canadian Shortbread Cookies image

These cookies combine the rich taste of butter and maple syrup. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

Provided by Stacky5

Categories Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 4

Ingredients

2 cups butter, softened
1 1/2 cups light brown sugar, firmly packed
4 1/2 cups all-purpose flour
1/4 cup real maple syrup

Steps:

Preheat oven to 300°F (150°C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300°F (150°C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.

Tips:

Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your shortbreads. Look for high-quality butter, flour, and sugar.
Keep your butter cold: Cold butter is essential for making flaky shortbreads. If your butter is too soft, it will spread out in the oven and your shortbreads will be tough.
Work quickly: Shortbreads are a quick and easy recipe to make, but it's important to work quickly to keep the butter cold. If you work too slowly, the butter will start to warm up and your shortbreads will be less flaky.
Don't overmix the dough: Overmixing the dough will make your shortbreads tough. Mix the dough just until it comes together.
Chill the dough before baking: Chilling the dough before baking will help the shortbreads hold their shape in the oven.
Bake the shortbreads until they are golden brown: The shortbreads are done baking when they are golden brown around the edges. If you bake them too long, they will be dry and crumbly.

Conclusion:

These tea time shortbreads are a delicious and classic treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make perfect shortbreads that will impress your friends and family. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!